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Lemon Chiffon Pie

Pie.Chef's picture
Ingredients
  9 inch baked pie shell/Baked crumb crust / unbaked graham-cracker crust 1 , baked
  Unflavored gelatin 1 1⁄2 Teaspoon
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Egg yolks 4
  Grated lemon rind 1 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Cold water 1⁄3 Cup (5.33 tbs)
  Egg whites 4
  Salt 1⁄4 Teaspoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs), whipped
Directions

Add gelatine to 1/3 cup sugar.
Put yolks in double boiler; stir in lemon rind and juice, water, then gelatine mixture.
Cook, stirring, over boiling water 5 min., or till thickened.
Remove from heat.
Beat egg whites and salt till they form peaks when beater is raised.
Slowly add 1/2 cup sugar, while beating stiff.
Gently fold in hot mixture.
Turn into shell; refrigerate till set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2255 Calories from Fat 987

% Daily Value*

Total Fat 113 g174.2%

Saturated Fat 52.2 g261%

Trans Fat 0 g

Cholesterol 904.8 mg301.6%

Sodium 1673.8 mg69.7%

Total Carbohydrates 271 g90.3%

Dietary Fiber 1.8 g7.3%

Sugars 177.4 g

Protein 39 g78%

Vitamin A 53% Vitamin C 80.2%

Calcium 94.9% Iron 11.2%

*Based on a 2000 Calorie diet

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Lemon Chiffon Pie Recipe